Lumpiang Sariwa Recipe

How to cook Lumpiang Sariwa or Fresh Lumpia

Lumpiang Sariwa or Fresh Lumpia, literally means ‘fresh springroll‘, consist of shredded fresh vegetables minced ubod (a palm tree trunk), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. Lumpia Sariwa is not exactly all fresh because the filling is fully cooked although that lone leaf of raw lettuce would probably qualify it for freshness.

Fresh Lumpia or Lumpiang Sariwa’s accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. The preferred size for this Lumpia is to be around 5 inches in diameter and 8-12 inches in length. It’s called Fresh Lumpia or ‘fresh springroll’ because it is not fried as compared to other Pinoy Lumpia.

Lumpiang Sariwa is best eaten right away, before the wrapper dries out or gets soggy.

You might also like:

Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

3 Comments

Hi Ed, This looks really good! I just noticed that in your cooking instruction you mentioned sweet potatoes and yet it’s not in your list of ingredients. Just wondering if sweet potatoes are optional or you just accidentally forgot to write it down:) Cheers!!